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Posts Tagged ‘chocolate’

Blue Cheese… in a dessert?

Posted in Completed, Composed Plates, tagged , , , , , on 11 February 2009 | 1 Comment »

Here is the second installment in What’s Sean Been Up To?
Bittersweet Chocolate Tortino, Gorganzola Cream, Almond Croquant, and a Persimmon Brodo
This is a dessert that takes some convincing to try, but most people love it once they do. It is the inclusion of gorgonzola, a blue cheese, into the dessert that throws you. [...]

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Back in Seattle

Posted in The Industry, tagged , , on 3 June 2008 | 1 Comment »

A cross-country move from NYC to Seattle includes a stop in Kansas City to trail with Christopher Elbow Chocolates.

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Last Day

Posted in The Industry, tagged , , , , on 15 May 2008 | 2 Comments »

This is my last day at Le Bernardin and I am sorry to see it come to an end. I am very grateful that chef Laiskonis has allowed me to spend this time in his kitchen. I also need to thank all of his staff for letting me help with their production tasks [...]

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A New Blog is Found

Posted in Ingredients, tagged , , , , on 16 March 2008 | 1 Comment »

I found a great new blog called Playing with Fire and Water. I’m not sure who the blogger is since her about page doesn’t actually say anything about her. No matter. She has been doing some interesting things with methylcellulose and posted a great summary on its uses and properties –
playing with [...]

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WD-50 Scores Three Stars

Posted in The Industry, tagged , , , , on 5 March 2008 | Leave a Comment »

Frank Bruni reviewed WD-50 in the NY Times today. The last review from the Times was by William Grimes in 2003, shortly after WD-50 opened. Grimes gave the restaurant two stars, so the three awarded today by Bruni is certainly a cause for celebration.
The New York Times > WD-50 Restaurant Review
Desserts are covered [...]

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Milk Chocolate is Growing Up

Posted in Ingredients, tagged on 15 February 2008 | Leave a Comment »

This is an interesting article from the NY Times. My Seattle hometown favorite, Theo Chocolate, is quoted for the piece.
Dark May Be King, but Milk Chocolate Makes a Move
My favorite milk chocolate is from Michel Cluizel, the Grand Lait. It has a delicious creaminess that finishes with a well-rounded caramel undertone. I [...]

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